Ingredients25 m servings 312 cals
- Whisk quinoa flour, almond milk, eggs, honey, and sea salt together in a bowl until batter is smooth. Stir butter into batter.
- Heat a lightly greased a skillet or griddle over medium-low heat. Pour 1/4 cup batter into the skillet and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, about 2 minutes. Run a spatula around the edge of the skillet to loosen; flip crepe and cook until the other side has turned light brown, about 30 seconds. Repeat with remaining batter.
Per Serving: 312 calories; 15.1 g fat; 32.2 g carbohydrates; 11.2 g protein; 144 mg cholesterol; 271 mg sodium. Full nutrition
ReviewsRead all reviews 3
I use quinoa in many recipes, and this was my first time using quinoa flour. I followed the recipe exactly and they turned out great! I served it w/ blueberries and melted vanilla gelato (for a ...
I added strawberries and used coconut oil to grease the pan. They were delicious! ...And easy to make.